Category: Chinese Food

Tiger Salad 老虎菜
Tiger Salad is given this name, because it is a salad that is made with chili pepper and coriander, so it is as spicy and fierce as a tiger. This spicy dish appeals to many, and is very popular all over the country.老虎菜之所以得此名，是因为此菜用尖椒、香菜等凉拌而成，辛辣生猛，如老虎一般，无法抵挡。不过，这辣也辣得过瘾，所以，老虎菜在全国各地都非常受欢迎。
The recipe for making Tiger Salad is: clean a bunch of coriander; cut a green onion from the middle and cut it into sections. Fry peanuts well and let them cool for later use. Cut the chili peppers into slices. Those who do not like spicy flavor can put in less chili pepper. Add sesame oil, salt and MSG into the previously prepared ingredients and mix them well. Then serve the dish. Simple but delicious, it is a good appetizer, and a dish that accompanies drinking.老虎菜的具体做法是：将香菜一把，洗净。葱一根，从中间剖开，切段。花生米炸熟，晾凉，备用。切成细丝，不喜欢辣的人就少放些。以上几样东西加麻油、盐、味精拌匀即成。简单美味，是很好的一道开胃菜，下酒也不错。
 

Sautéed Lettuce in Oyster Sauce蚝油生菜
Style of cooking: Guangdong cuisine菜系：粤菜
Flavor: salty and fresh口味：咸鲜
Characteristics: Sautéed Lettuce in Oyster Sauce is a common dish served in restaurants. It is made of lettuce and oyster sauce, processed and fried with some additional minor ingredients. This dish is rich in nutrition and is fresh, tender, tasty and smooth.特色：蚝油生菜是一道饭店内常见的菜肴。用生菜及蚝油配以辅料加工炒制而成。该菜营养丰富，鲜嫩可口、清鲜润滑。
Ingredients:原料：600g lettuce, 30g oyster sauce, 60g vegetable oil, 1g pepper, 3g chopped garlic, 10g soy sauce, 10g white sugar, 20g cooking wine, 1g salt, 10g starch liquid, 3g MSG, 5g sesame oil and an appropriate amount of soup.生菜600克，蚝油30克，清油60克，胡椒面1克，蒜末3克，酱油10克，白糖10克，料酒20克，盐1克，水淀粉10克，味精3克，香油5克，汤适量。
Cooking method:制作方法： 1. Remove the old leaves of lettuce, and clean the lettuce. Put water into the boiler, and put in salt, sugar, oil, and bring it to a boil. When the water is boiling, put the lettuce in. Drain the water and put the lettuce on the plate.1．把生菜老叶去掉，清洗干净。坐锅放水，加盐、糖、油，开后放生菜，翻个倒出，压干水分倒盘里。2. Put the wok on the fire and Put in a spoonful of oil, and add some garlic to fry,. Then put in oyster sauce, cooking wine, pepper, sugar, MSG, soy sauce and soup. When they are boiling, add the starchy sauce. Pour the sesame oil in and then pour the sauce on the lettuce.2．坐勺放油，加蒜炒一炒，加蚝油、料酒、胡椒面、糖、味精、酱油、汤，开后勾芡，淋香油，浇在生菜上即可。 

The famous Yinjiapo Fermented Glutinous Rice in Xuyong County has a history longer than one hundred years. Dozens of medicinal herbs are used in making the yeast. After the glutinous rice is steamed well, add an appropriate amount of yeast and ferment it. This is the method for making the sweet smelling Fermented Glutinous Rice. The Yinjiapo Fermented Glutinous Rice is neither dry nor sour, and maintains a rich and strong sweetness. Then put this fermented mixture into water to boil. The boiled soup will be clear and the fermented rice will stay in small masses, and it tastes mellow and has a delicate fragrance, either it is cool or hot. It attracts endless streams of customers all year round.远近驰名的叙永城区殷家坡醪糟，已有上百年历史。采用几十种草药制成曲药，待大糯米蒸熟后，放入适量曲药发酵制成香甜扑鼻的醪糟。殷家坡醪糟不燥不酸，保持浓郁的甜味，放入水中煮沸，水清明晰，米粒成团，冷食热食均醇和和清香。一年四季上门的顾客络绎不绝。
As early as the Qing Dynasty, Liu Hongfa in Yinjiapo picked dozens of medicinal herbs and made them into yeast. After soaking the glutinous rice for a moderate period of time, he steamed it on high heat. Then he cooled it and maintained it at a certain temperature before adding the appropriate amount of yeast and fermenting it. From then on, the sweet smelling Fermented Glutinous Rice became a very popular dish.早在清代时殷家坡刘洪发，采摘了几十种草药制成曲药，用大酒米浸泡适度以后武火蒸熟，摊凉保持一定温度，放入适量曲药发酵而成香甜扑鼻的醪糟，从此吸引了市民。
At first, a small number of people at Liu’s restaurant tried the dish, but word of mouth spread across the province. Mr. Liu, however, did not pass on his recipe to his daughter-in-law until he was over eighty years old. His granddaughter- in-law, Wei Kefen, has taken over the family business. Their Fermented Glutinous Rice is neither dry nor sour, its soup is clear and the rice remains in small masses and its sweet flavor lingers either it’s hot or cool.开初少数人带着尝试的心情，到刘家小食店食之，继而一传十、十传百，很快驰名省内外。刘老八十多岁才传技于儿媳，现已继传到第三代孙媳魏克芬。其醪糟特点：不燥不酸，较长时保持浓香甜味，放入水中煮沸，水清明析，米粒成团。冷热服食均是甜味清香扑鼻。 

Bamboo shoots in spring are tender and fresh after the spring shower. Xiasha Shaomai (steamed dim sum) made in Pudong, Shanghai directly uses fresh bamboo shoots and meat as the stuffing to wrap a graceful shape of peach blossom. When cooked, the stuffing and extract are spilling-over and appetizing.春雨过后，春笋又嫩又鲜。上海浦东的下沙烧卖，用的就是新鲜春笋和肉拌成馅儿，再包成亭亭玉立的桃花模样，蒸热了馅汁满溢。
The most critical raw materials of Xiasha Shaomai are bamboo shoots in spring. Earlier bamboo shoots are tough in taste while later bamboo shoots are not fresh enough. So the production time of Shaomai is determined by the natural growth cycle of bamboo shoots in spring. The real tender and fresh shoots only have one to two months of “lifetime”. So the timing for selling Shaomai is different every year and the duration also differs between 45 and 60 days.下沙烧卖最关键的原材料是春笋，太早出产的笋口感偏粗，晚期的笋则鲜度不够，每年要根据春笋的自然生长周期，来确定烧卖的制作时间，而真正又嫩又鲜的春笋，往往只有这一两个月的“寿命”。所以，不仅烧卖上市的时间年年不同，就连每年上市的时间长短也不一样，一般都在45-60天以内。
Among the stuffing of Xiasha Shaomai, 40% are bamboo shoots. Only tender tops of bamboo shoots are purchased and used on the same day. After being chopped, bamboo shoots are mixed with refined edible oil; although fresh meat accounts for 60%, it serves as auxiliary materials when it comes to taste. Fresh fat and lean met are minced separately and mixed in the ratio of 2 to 8. Finally, few green onion and pork jelly salad will be added to make the stuffing delicious. Only in so doing, the cooked Shaomai offers crisp and tender taste of bamboo shoots and savoury meat.下沙烧卖的馅儿里，春笋占四成，只用鲜嫩春笋里的嫩头，当天入货当天使用，切碎成细丁后，加入精制油等；鲜肉虽然占六成，但从味道上来说，却是辅料，用的是新鲜的夹心肉，把肥瘦肉分开剁碎后，按2：8的比例拌合。最后，还要加入少量的葱和肉皮冻，调出鲜口。只有按照这个比例调制的馅料做成的烧卖，在蒸熟后，入口既能吃到春笋的脆鲜，还能尝到伴随的肉香。
Besides, there is another better way to satisfy an appetite for good food: eating two bamboo shoot Shaomai and one bean paste Shaomai. Sweetened bean paste is also used as the stuffing of Xiasha Shaomai. Local red beans, together with powder grinded from walnut, melon seeds and dried tangerine, white sugar and refined edible oil are used to make the stuffing, providing a glutinous and sweet taste. Eating together the two kinds, one sweet and one salty, you can have a full and satisfactory feeling.此外，还有一种更加解馋的吃法，那就是两个笋馅儿的烧卖搭配一个豆沙馅儿的一起吃。下沙烧卖还有豆沙馅儿的烧卖，用的是当地产的大红袍赤豆，拌上核桃肉、瓜子肉、陈皮等磨成粉，再用白糖和精制油，按比例制作成豆沙馅。入口后，豆沙糯而甜。一口甜，一口咸，吃饱了也满足了。
Every year when Xiasha Shaomai hits the market, peach tree is also in full blossom in Xiasha. Eating Shaomai and enjoying peach blossom are the most pleasant enjoyment of local residents in the spring. It’s probably because of this, Xiasha Shaomai is similar to peach blossom in shape to some degree.每年，下沙烧卖上市的季节，下沙一带的桃花也开了。吃烧卖，赏桃花，是当地很多人在阳春三月最惬意的享受。或许也是因为这个渊源，下沙烧卖和桃花还有几分形似。
To produce Shaomai similar to the shape of peach blossom, rolling the wrapper is the key. Until now, the wrapper is still hand-made, which is roughly pressed to a round shape, then roll to thick center and thin edge: thick for the center to wrap stuffing and thin edge which shall be not only smooth, but also with wave and bump shape. When putting the stuffing on the wrapper, the worker will slightly nip it in the palm and make a circle, and then the Shaomai is finished. When cooked, the wrapper with the wave shape on the edge is opening up with the steam, naturally showing the shape of peach blossom.要把下沙烧卖做得像桃花，关键在于擀皮的功夫。至今为止，下沙烧卖的面皮还是手工做的。面皮先要大致压成圆形，再擀成内厚外薄，裹馅儿的中心地方要厚，面皮边上一定要薄，面皮边上还不是光滑的，而是微微有些波浪和凹凸感觉的形状。如此擀好的面皮包上馅料，在手掌里稍微捏上一捏，再打圈一转，烧卖才算做成了。蒸好后，外圈波浪形的面皮随着热气展开，自然呈现出一朵桃花的形态。
In addition to rolling the wrapper well, steaming is also an important step. First is to boil water; then put Shaomai on the food steamer. 8 minutes high heat is enough, 10 minutes top. Overcooking will make the Shaomai cave in and if undercooked, Shaomai isn’t glutinous enough. Only 8-10 minutes cooking can produce the most beautiful and delicious Shaomai.单单擀皮擀得好还不行，蒸烧卖也有讲究。一定要把水烧开了，再上笼蒸，大火蒸8分钟，最多10分钟出笼。蒸得太久烧卖就塌了，蒸得太短，烧卖又不够糯，只有这样蒸出来的烧卖才最好看，也最好吃。
20,000 to 30,000 Shaomai are produced every day during the hot sale season. A dozen chefs working together still couldn’t meet the growing demand. Like the annual peach blossom, Xiasha Shaomai calls for a gentle appreciation and enjoyment at the best time.如今，每年下沙烧卖上市期间，每天都要制作2万-3万个烧卖，十几位手工师傅一起做，仍然供不应求。下沙烧卖就像一年一度的桃花，美不胜收，但花期太短，所以花开之时，更要细细赏味。

Not only people in the modern society, but also ancient people, not only ordinary people, but also emperors and ministers have shown special preference to wild vegetable. Existing historical data showed that Emperor Li Shimin of the Tang Dynasty, Zhu Yuanzhang of the Ming Dynasty and Emperor Yongzheng of the Qing Dynasty ate wild vegetable. But they did so to boast they love the subjects and are thrifty, failing to taste the real flavor of potherb.不光现代人对野菜情有独钟，古人也吃野菜，不但普通百姓食用，皇帝大臣、达官贵人也吃。有史料可查的吃过野菜的皇帝有李世民、朱元璋，还有清朝的雍正皇帝，不过他们大多是借吃野菜来标榜自己的爱民和节俭，没有真正吃出野菜味道。
When it comes to eating edible wild herbs, we cannot help but mentioning Zhang Han of the Jin Dynasty who worked as an official in Luoyang, but missed brasenia schreberi very much of his hometown thousand miles away. So he simply quitted his job and returned back to the hometown so that he could fully and delightfully enjoy brasenia schreberi, which is an authentic edible wild herb whose lamina is floating on water and back produces a kind of grume like agar. It is smooth and tasty and can be cooked to thick soup. The line that “eating rice every day will be bored while having brasenia schreberi soup throughout a year will not be enough” clearly pointed to the feeling of the ancients after enjoying brasenia schreberi soup.说到吃野菜，不能不提到晋朝人张翰，这位老兄在洛阳做官，身在千里之外却十分思念家乡的莼菜，于是索性辞了官归隐家乡，这样就可以酣畅淋漓地吃上莼菜了。莼菜是一种地道的野菜，其叶片浮于水面，叶的背面分泌一种类似琼脂的黏液，莼菜吃起来嫩滑爽口，可以烹制成羹，“饭稻以终日，羹莼将永年”是古人美餐莼羹后抒发的情怀。
Shepherd's purse is a top grade among wild vegetables. It is cool in nature and sweet and has a fresh scent if being cooked. Lu You, a great poet in the Song Dynasty, loved shepherd's purse very much and especially wrote “Verse of Eating Shepherd’s Purse”.荠菜是野菜中的上品，它性凉、味甘，若做菜吃带有一股清香味。宋代大诗人陆游就喜好荠菜，为此他还特地写过一首《食荠诗》。
Su Dongpo was a literary giant and fine-food eater at the same time. He understood the beauty of every food. As the magistrate, he lived on the hump and cooked on his own. Su Dongpo liked artemisia selengensis turcz (also known as seleng wormood) in the spring. In 1084 when Su Dongpo was dispatched by Emperor Shenzong of the Song Dynasty to take office in Ruzhou, he specially went to today’s Ninjing to savour artemisia selengensis turcz. Every time when he went by Nanjing and was available, he would go to eat artemisia selengensis turcz, speaking highly of the delicious, tender wild herb with the effect of getting away fever and defusing bruise.苏东坡不仅是文豪，也是一位美食家，他了解每一种食物的妙处，作为一方的父母官他自力更生，亲自掌厨。苏东坡非常爱吃春季里的野菜芦蒿（又名蒌蒿、藜蒿）。1084年苏东坡被宋神宗派往汝州任职，他特地取道今天的南京品尝芦蒿，后来苏大诗人多次路过南京时，只要有机会就去食芦蒿，他对这种香嫩鲜脆，具有清火化淤功效的野菜极为赞赏。
In the final analysis, ancient celebrities ate wild vegetable not to fill the stomach; rather, what they enjoyed is a kind of elegance. If they were really reduced to satisfying hunger by wild herb, they should not have had leisurely and carefree mood to inscribe a poem for wild herb. Over the centuries, wild herbs were eaten by many poor people. For them, no matter how they eat wild herb, it’s unlikely for them to have the mood like the celebrities.说到底古代名人吃野菜大多不是为了果腹，人家吃野菜吃的是一种品位，如果真的沦落到靠野菜充饥，哪里还有闲情逸致去对野菜赋诗咏吟？在民间野菜千百年来仍被不少穷苦人家所食用，对于普天之下的布衣百姓，再怎么吃野菜，恐怕也吃不出名人的那种心境吧。

According to the definition in the dictionary, Lu(marinate) means salt, especially referring to well salt. Marinated food, or food stewed with soy sauce and spices, means that the chef puts roughly processed materials into a master stock and heats them gently till they become tasty. However, even the simple character of Lu has many possible ways of interpretation. For example, marinated eggs are made with the most radical marinating method, which is essentially the same as the interpretation in the dictionary. Put eggs in a pot of brine water and boil the eggs till they become tasty; marinated preserved tofu and marinated chicken wings and duck legs must be covered with hot oil before being put into brine water, which makes them tasty, crispy, and palatable. Pork and beef are best when being put into cold water and being heated to medium before being marinated. Most ingredients need to be partially or fully cooked before being marinated, especially meat—the truth is that raw meat has relatively less water; once heated, the salt in the brine water will penetrate into the meat and make it salty. In addition, the blood in the raw meat will pollute the brine water. A pot of quality brine water should not have the following defects, such as making people thirsty, numb in mouth, hot and dry in mouth, bloating in intestines and stomach etc., all of which are the result of too much salt and chili.按照词典的解释，卤者盐也，特指井盐。而说到卤菜，乃是先有制备完全之卤汁，将已经粗略加工的材料置卤汁中持续以文火加热至入味而成。然而哪怕是一个简单的卤字，所表达的具体手段也不尽一样。譬如说卤蛋，是最最正本清源的卤法，与词典的解释基本一致。卤水一锅，煮蛋数只，徐徐加热，至深厚入味，即可大快朵颐；卤豆腐干、鸡翅鸭腿之流，则必须以热油炮(pao)紧表皮，再行卤制，使其型整，入味，且酥烂适口；猪肉、牛肉，最宜在冷水中焯至八分熟，再下卤锅。多数的食材须半熟或全熟后方可下卤水，尤其是肉食—-道理是这样的，生肉的含水量相对较少，一旦加热，卤水中的盐分将大量渗入其中，口味太咸，且生肉带有血污，多少会污染到这锅卤水。一锅好的卤水不应该有如下的缺陷，譬如吃完口渴、口麻、全口燥热、肠胃坠胀等等，基本上是盐酱过多、麻辣过量所致。
Although it is one of the simplest ways of cooking, the key to making marinated food is to mix a variety of flavors of brine water. Just like the old saying goes “opera actors rely on his or her voice; good chefs rely on quality soup”, the brine water is the key to making successful marinated food. The famous Chaozhou brine water is the ancestor of the marinated food of the south of China. Provinces in the south of the Yangtze River basically followed the same methods and make similar brine water. The ingredients needed to make the brine water generally include sugar, salt, soy sauce, fennel, cardamom, amomum, dried citrus peel, cinnamon, ginger, licorice and even pepper. However, for quality brine water, chefs must be very particular about how to mix the ingredients and different marinated food may need different compositions. Cheap marinated food bought on the street are mostly salty and with weak flavor, because the cook failed to pay attention to the proportion of the different ingredients.虽是最简单的烹饪方式之一，卤的关键在于调配好各种卤汁。俗所谓“唱戏的腔，厨师的汤”其实说的就是卤水上的功夫。国中著名的潮州卤水，是南派卤菜的始祖，长江以南各省市的卤法大同小异，多少都与之类同。内容不外乎是糖盐酱油，大小茴香，豆蔻砂仁，陈皮桂皮，沙姜甘草，乃至花椒胡椒，然而用法用量则极其讲究，千变万化。街边买来的便宜卤水食品，大都入口咸重，却后味浅薄，原因就是各种调料的配比来得不讲究。
People from my hometown are fond of delicious food and want to marinate whatever they think will be tasty. My Brother-in-law is full of sense of humor, sometimes he really has the Midas touch when playing mahjong, and he will laugh at himself by saying that his hands have also been marinated. The most famous marinated food in recent years has been Wuhan’s marinated duck neck, which is synonymous with Wuhan specialty and is regarded as the perfect dish to go with wine by people around the whole country. In Wuhan, different foods, such as lotus roots, eggs, sausages, duck’s feet and cow bones, are always put into one pot of brine water. Different flavors integrate with each other and create a unique and savory flavor. While some restaurants keep a pot of brine water especially for duck neck.Many people disagree with this method because they don’t know the reason behind the recipe: lotus roots, eggs, sausages, and duck’s feet will not lose their flavor whether it is hot or cool; in fact, it is better to eat the marinated duck neck when it is cool—put the duck neck into the well mixed boiling brine water and simmer it till the whole neck becomes tasty and colored. Turn off the heat three hours later and cover the food with a lid. Wait till it is cool and the flavor of the brine water has infiltrated into each fiber of the duck neck. The marinated duck neck cooked this way is really tasty and delicious.家乡人是好吃的，什么都想卤一卤。我家姐夫生性幽默，打麻将时遇手气好，也自嘲手是“卤”过的。近些年最有名的，莫过于武汉的卤水菜鸭脖子，已经成了武汉特产的代名词，现在全国人民都视其如下酒恩物。在武汉，同一锅卤水往往同时卤着藕、鸡蛋、香肠、鸭掌、牛骨头，其味相互融合，拥趸甚多，乃是江城夜市一景；而讲究的店家，却只为鸭脖子独备一镬，专卤专用。多有不以为然者，实为未明其所以然：藕蛋肠掌者，可趁热或晾凉食用，滋味各佳，唯鸭颈一项，只宜凉吃—-卤水经配制烧滚，下整条鸭颈慢火入味上色，三小时后关火加盖，使其自然凉透，卤水的滋味渗透到鸭颈的每缕纤维之中，啃起来，那是分外地有质感哪。
Can marinated food only be created with a water based broth? Of course not, oil can also be used to cook marinated food. We call it oil brine.卤只能用水吗？当然不是，油也可以，称之为“油卤”。
Different from traditional food ingredients and cooking methods, Wuhan citizens even began to make marinated seafood. One case in example is the marinated shrimps in oil. Put all kinds of spices into the boiling oil to make an oil brine, heat the brine oil to 120 degrees and then turn the heat down, put the two-inche large shrimp into the brine oil, turn off the heat, cover it with a lid and wait till it become cool and tasty, then take the shrimp and remove the oil sludge-the shrimp meat and shell will separate easily. The meat is flexible and spicy.不同于传统的食材思路，最近武汉人把海鲜也给卤了。曰“油浸大虾”，将配方不明的香料投入热油，制成“卤油”，烧至120度大火改小火，入足两寸大海虾后，关火，加盖，待其凉透，其味也入透，捞出沥去浮油上桌—-其虾壳肉易于分离，虾肉弹性十足，鲜辣适口。 

Shredded Pork with Garlic Sauce鱼香肉丝
Style of cooking: Sichuan cuisine菜系：川菜
Flavor: Flavored with fish spices口味：鱼香味
Characteristics: the major ingredient of this dish is the shredded pork with 30% fatty meat and 70% lean meat, which will make the pork have a smooth and tender texture, and the dish will have a ruddy red color. The dish is sour, sweet, spicy and rich with flavor. This dish also uses the spices that are traditionally used for fish based dishes to create a unique and delicious flavor.特色：此菜主料猪肉选用三成肥七成瘦者切丝，方能使肉丝质地滑嫩，菜呈红润色，带酸、甜、辣味，味道富有鱼香味。
Ingredients原料： 200g of pork, 15g of black jelly ear (soaked in water), 30g of water chestnuts, 50g of scallion stalks, 10g of garlic, 10g of ginger, 1 egg, 2 spoonfuls of soy sauce, 2 spoonfuls of starch, 1 spoonful of salad oil, 1/2 spoonful of MSG, 1 spoonful of vinegar, 1 spoonful of sesame oil, 2 spoonfuls of starch liquid and 1 spoonful of chili sauce.猪肉200克，黑木耳（水发）15克，荸荠30克，葱白50克，蒜头10克，姜10克，鸡蛋1个，酱油2匙，淀粉2匙，色拉油1匙，味精1/2匙，糖1匙，醋1匙，香油1匙，水淀粉2匙，辣椒酱1匙。
Cooking method制作方法： 1. Cut the pork (30% fatty meat and 70% lean meat) into 0.3x5cm of slices; put in a spoonful of soy sauce, 2 spoonfuls of starch, 1 spoonful of salad oil and the liquid egg white and mix them well by hand.1．猪肉（肥3瘦7）先切片成0．3公分薄片，再顺丝切成0．3公分粗5公分长的肉丝，加入调料酱油1匙、淀粉2匙、色拉油1匙及蛋汁抓匀上浆。
2. Tenderize the black jelly ear and the water chestnuts and then dice them; clean the scallion stalks and chop them. Dice the garlic and the ginger.2．黑木耳及荸荠拍打切末，葱白洗净切成葱花，蒜头、姜切成细末。
3. Spread the salad oil on the heated wok, and then pour a spoonful of salad oil in the wok, fry the shredded pork until it is 80% cooked and put the pork in the colander to drain the oil.3．热锅先用色拉油滑过，再倒入1勺色拉油，先把肉丝拉油至8分熟，倒入漏勺滤干油分。
4. Pour a spoonful of salad oil in the wok and stir-fry the diced garlic and ginger in it. Then put the chili sauce in, and the ingredients including the 200g of pork, 15g of black jelly ear, 30g of water chestnut, 1 spoonful of soy sauce, 1/2 spoonful of MSG, 1 spoonful of sugar, 1 spoonful of vinegar, 1 spoonful of sesame oil and 2 spoonfuls of starch liquid and fry them for a moment. Put the chopped scallions in. Put the dish in a plate and serve.4．锅注入1匙色拉油，先放入蒜、姜末爆炒一下，再放入辣椒酱，然后放入材料猪肉200克、黑木耳（水发）15克、荸荠30克，加调料酱油1匙、味精1/2匙、糖1匙、醋1匙、香油1匙、水淀粉2匙翻炒两下，再放葱花即可。 

Stir Fried Prawns with Longjing Tea龙井虾仁
Style of cooking: Zhejiang cuisine菜系：浙菜
Flavor: fresh scent口味：清香味
Introduction 介绍：
Just as its name implies, stir fried prawns with Longjing tea is made by cooking peeled prawns with tender shoots of Longjing tea, which is a famous dish from Hangzhou. The peeled prawns are white like jade, fresh, and tender. The tea shoots are dark green with a fresh scent and an elegant color as well as a distinctive flavor. After eating this dish, one will feel refreshed and his appetite will be stimulated. This dish is an outstanding dish of Hangzhou cuisine.龙井虾仁，顾名思义，是配以龙井茶的嫩芽烹制而成的虾仁，是富有杭州地方特色的名菜。虾仁玉白，鲜嫩；芽叶碧绿，清香，色泽雅丽，滋味独特，食后清口开胃，回味无穷，在杭菜中堪称一绝。
Stir Fried Prawns with Longjing Tea is made from big, live river prawns and cooked with fresh Longjing tea picked around Tomb-sweeping Day. The peeled prawns are white, fresh and tender and the tea shoots are dark green with a fresh scent and an elegant color, as well as a distinctive flavor. It is a famous traditional Hangzhou dish with outstanding flavor.“龙井虾仁”选用活大河虾，配以清明节前后的龙井新茶烹制，虾仁肉白、鲜嫩，茶叶碧绿、清香，色泽雅丽，滋味独特，是一道杭州传统风味突出的名菜。
Ingredients 原料：
1000g of river prawns, 1g of fresh Longjing tea, the egg white from 1 egg, 1 spoonful of Shaoxing wine and the proper amount of starch.大河虾1000克，龙井新茶1克，鸡蛋清1只，绍酒1汤匙，生粉适量。
Cooking method 制作方法：
1. Peel the big river prawns and take out the meat. Stir and clean the peeled pawns with clean water until they are snowy white. Drain the water and put the prawns on a plate. Put the salt and the egg white liquid in, and then stir them with chopsticks until they are sticky. Put the starch and the MSG in and stir them well; pickle them for 2 hours.1．将大河虾去壳挤出虾肉，用清水反复搅洗至虾仁雪白，滤干水后，盛入碟内，放盐和蛋清，用筷子搅拌至有粘性时，加入生粉、味精拌匀腌2小时。
2. Soak 50g Longjing tea with boiling water for 1 minute and pick out 30g of tea leaves. Leave the rest of the tea water and leaves for later usage.2．将龙井新茶用滚水50克泡开约1分钟，滗出茶叶30克，乘下的茶叶和茶汁备用。
3. Heat the wok and pour the oil in. When the oil is 40% heated, put the prawns in; stir them with chopsticks rapidly. When the prawns are white like jade, put them in a colander to drain the oil. Put the scallions to simmer in the wok and then put the prawns in. Pour the tea leaves and tea water in the wok immediately and pour the Shaoxing wine in. Fry them for a moment. And the dish can be served.3．烧热锅，下油，至四成熟时，放入虾仁，并迅速用筷划散，至虾仁呈玉白色时，倒入漏勺滤去油。下葱煨锅，将虾仁倒入锅中，迅即将茶叶连汁倒入，淋入绍酒，翻炒片刻即可。

Jinggang Rice Noodles 靖港米粉
Once serving as an important water transport port, Jinggang welcomed different kinds of people always on the move, who would land and experience delicious food of Jinggang and bring in food of all varieties from other places and the processing method of rice noodles to Jinggang.靖港作为曾经的重要水运口岸，南来北往的各色人等势必登岸入镇，饱尝靖港的美味佳肴，同时也把外地的各类吃食以及米粉的加工制作方法推介给了靖港。
Jinggang rice noodles have a history of hundreds of years. The most famous rice noodle restaurant in Jinggang – Yuchun Restaurant was built in the period under the reign of Emperor Qianlong in the Qing Dynasty. Previously, dozens of rice noodle restaurants opened along Beizheng Street, Xichang Street and Taiping Street in Changsha were run by Jinggang natives. Back then, many famous rice noodle restaurants in Changsha, Ningxiang, Xiangyin and Tongguan on the opposite side of the river bought rice noodle processed in Jinggang by water as only rice noodle processed in Jinggang exquisitely with the moistening of “Luhuashui” (waves stirred up in Lujiang River as beautiful as reed catkins) can make their business grow and prosper.靖港米粉，算来已有数百年历史。旧时靖港最有名的米粉馆玉春楼便始创于清朝乾隆年间，而从前长沙的北正街、西长街、太平街的数十家米粉店，便是靖港人开的。当时长沙、宁乡、湘阴以及对河铜官的许多招牌米粉店，皆通过船运购买靖港加工的米粉皮，经过了“芦花水”的滋润和精工细作的靖港米粉皮，才能撑起他们的招牌而生意兴隆。
In old days, rice used to make Jinggang rice noodles was early season rice as noodle produced therefrom is tender with good stickiness and proper tenacity. Rice must be cleaned up without any sediment and residual bran. It’s said that famous rice noodle restaurants, such as Yuchun Restaurant and Changchun Restaurant, arranged dedicated staff to pick and choose grains which couldn’t be washed away, in an effort to ensure pure white and flawless rice noodles. Cooking steps are as follows: raise flawless rice, mix rice with certain leftover, wet grind to powder and then steam. Exclusive aluminum steamer which has round bottom, shallow edge like a gong, was used. There are strict requirements on steaming. If under-steamed, the sheet jelly is fragile; if over-steamed, the sheet jelly will not be tender any more. Then, tear off sheets of steamed sheet jelly when they are hot; put them on bamboo spar so that the vapour water will be volatilized, thus, making the sheet jelly freezing yet non-sticky. A good slicing technique is necessary to slice the sheet jelly. First, roll the sheet jelly into a strip and slice it. If every noodle is made even in width, the one must be a master-hand. If not, when noodles are put in the soup bowl, it will be not that beautiful and will affect appetite.旧时，靖港米粉所用稻米要早稻粒谷米，磨出的粉，细嫩，粘性好，韧度适中，为加工米粉之最佳。米要淘洗得无丝毫泥沙和残留糠皮，干干净净。从前玉春楼、长春阁等靖港知名米粉馆，还有专人挑拣米中无法淘洗掉的谷粒，以确保米粉的洁白无瑕。无了瑕疵的米用清水泡发，掺适量现饭，湿磨成粉，再蒸。蒸有专用的蒸盘，为铝制品，圆底浅边，像是一面锣。蒸的要求也十分严格，过生则粉皮易碎，过熟则粉皮不嫩。蒸熟后的粉皮还要趁热从蒸盘中一张张揭下来，搭在竹篙上，使其汽水挥发，凝固而不粘。把粉皮切成粉丝则需刀功，先把粉皮卷成条状，一刀刀切下去，每根粉丝皆宽窄一致方为高手，若切得宽窄不一，夹到汤碗里后，外观上首先就打了折扣，而且影响食欲。
The soup of Jinggang rice noodles is the most tasteful. White rice noodles are tasteless and inedible without fresh soup. Boiled with swine bone, fresh soup is called “original soup”. All of the swine bones of every slaughter house in Jinggang were ordered by rice noodle restaurants. Alongside the brick kitchen range of various restaurants, casserole was placed exclusively for boiling bone soup. Milky soup is boiling in the pot, sending tempting fragrance. The service steps as: scoop up a spoon of original soup into the bowl, with soy, salt, chopped green onion, and Chinese parsley put in advance, pick up hot rice noodle into bowl, when the fresh soup and fragrant green onion penetrate into rice noodles, the tasteless food immediately become delicious and tasty gourmet. In addition, there are shredded additions for you to choose, such as sauce, beef, beef offal, seafood, pork trotter, shredded pig bag, bouilli, among others.靖港米粉的汤最是讲究。白白的米粉本是淡而无味之物，若无鲜汤几乎难以下咽。鲜汤乃猪骨熬成，是为“原汤”。从前靖港街上各家屠行的猪骨，均被面粉馆订购了去。各米粉馆的大灶旁，都安置着专门用来熬骨头汤的砂锅，乳白色的汤汁在锅内微微地沸滚着，散发着诱人的鲜香。吃米粉的顾客来了，舀一勺原汤在预先放好酱油、盐、葱花、芫荽的碗里，然后把烫热的米粉夹到碗中，原汤之鲜和葱花之香渗入米粉丝中，淡而无味之物顿成鲜而爽口的美食。何况还有盖码：酱汁、牛肉、牛杂、三鲜、猪蹄、猪肚丝、红烧肉……任君选取。